Eggs!

June 19th, 2013

Eggs are a great way to start the day and there is nothing better than fresh eggs!

To test for freshness, put your eggs in a bowl of water. Fresh eggs will sink right to the bottom, older eggs will hover or float. This is due to the size of the air pocket in an egg, as it gets older the air pocket gets bigger!

I could eat eggs for every meal of the day– and sometimes do. There are so many options.

Eggs Benedict!

Start out making Hollindaise Sauce. My recipe is a little thicker but lighter than traditional sauce- give it a try if you want the taste without all the guilt.

Ingredients

1 tbsn flour

1 1/3 tbsn margarine

2 eggs

1 cup plain yogurt

1/4 tsp salt

1 dash white pepper

1 1/2 tsp lemon juice

1/4 tsp dijon mustard

Procedure

In a 1 ltr glass measure, melt margarine in microwave- on high for 20-30 seconds

Add flour and stir.

Add eggs and mix well

Gradually add yogurt, stirring until blended.

Add salt and white pepper

Microwave on high for 3 minutes, stirring after each minute

Stir in the remaining ingredients.

Once the Hollandaise is complete., Prepare the eggs however you like, poached is typical but in my version I use fried. Make sure to leave the yolks runny! Eggs Benedict typically uses Canadian Back Bacon and an English Muffin to finish it off.

Mmmm…

Asparagus Omelette

Ingredients:

1 tablespoon olive oil

2 eggs

1/4 cup milk (optional)

3 spears asparagus, trimmed and cut into 2-inch pieces

1/2 cup sliced fresh mushrooms

1/3 cup green onions, chopped

1/2 cup grated Parmesan cheese

Procedure:

Heat the olive oil in a large skillet over medium-high heat.

Add the asparagus, mushrooms and onions.

cook and stir until the asparagus is fairly soft, about 4 minutes.

Whisk together the eggs and milk in a small bowl.

pour over the sauteed vegetables and reduce the heat to medium.

While the omelet cooks, lift the edge to allow the uncooked egg to flow underneath.

When most of the egg is cooked, sprinkle Parmesan cheese over the top.